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Edikang Ikong is an African food that is simply called vegetable soup. Edikang ikong is very nutritious and is prepared with a generous quantity of pumpkin leaves and water leaves. This soup is nourishing to the body.

Edikang Ikong


1kg Pumpkin leaves (normal and ground frozen spinach)

500g Water leaves (250g lamb’s lettuce)

Palm oil

Beef, Shaki, and Dry fish

Seasoning (Jumbo Chicken Stock Powder)

2 Medium onions


Salt (to taste)

1 tablespoon ground Crayfish

1 cup Periwinkle

Before Cooking

Wash and cut the pumpkin into small pieces. If you are using the normal and ground frozen spinach, defrost and mix the normal and ground frozen spinach, strain out the water and put the leaves in a sieve. Wash and cut the waterleaves (lamb’s lettuce otherwise), into tiny pieces and put in another sieve.

Dice the onions. Wash the beef, shaki, and the dry fish thoroughly. Cut and cook the beef, shaki, and dry fish with the diced onions and seasoning with a little water as possible.

Cooking Steps

When the meat is done, add an excess amount of palm oil (well moderate if you don’t fancy much oil in an African food) with the pepper and crayfish. Cover and leave for about 10 minutes. The Palmoil will serve as the liquid in the Edikang Ikong soup. Hence, try as much as possible to make the Palmoil the only liquid in the soup.

Add the periwinkle and the washed waterleaves or lamb’s lettuce, cover and leave to cook for another 5 minutes. Ensure the water leaves are not over-cooked.

Now add the pumpkin leaves, defrosted frozen spinach, or mixed spinach. Add salt to taste. Stir the contents of the pot to the base of the pot very well and turn off the heat. Cover the pot and leave for about 4 to 5 minutes.

The African Edikang Ikong is ready to be eaten, serve with cassava fufu, Pounded yam, Garri, and Semolina fufu. Enjoy this African food for lunch or dinner – we are not sure that it makes a great breakfast




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